Saturday, May 21, 2011

red onion jam

HAPPY GRADUATION TIME TO (me!!!!!!!!) good riddance graduate school! hello life!! time to celebrate!

let's get to business.

raise your hand if you've tried red onion jam. now, keep your hand up if you found it to be life changing...

thank YOU!

i know, i know. i go on and on about the life changing capabilities of food. either it's because i am crazy and too young to know what is good OR it is because i actually have a pretty decent palate and you should trust me. whatever you think, i won't be offended, i promise...probably because i won't know your opinion... ahem... i digress.

gregory and i love quite a few restaurants here in the austin area, all of which we are going to miss like a LOT. one of them, though, has a lot of meaning to us since we often frequent it for special occasions such as birthdays and post-recital dinners. at this most hallowed establishment, we always order the same appetizer : fried goat cheese with red onion jam. D.I.E. that is what i do. it is just too good.

so, i finally made the sacred jam. and paired it with a bacon cheddar burger. whoa, buddy. it's not good. it's heavenly. be careful with this one.

red onion jam
makes 1.5 cups

3/4 stick butter
2 large red onions, sliced thin
2 tbs brown sugar
1 tbs honey
1/4 c balsamic vinegar
3/4 c red wine vinegar

- melt butter in frying pan. once frothy, add onions and sauté for 10-15 minutes or until tender.
- add the brown sugar and honey and stir for another 5-8 minutes, or until caramelization begins.
- pour in vinegars and continue to reduce until most of the liquid has evaporated and the concoction begins to look much like jam. set aside until topping time!

*you could probably use any type of vinegar and all of one sugar or another - these are just the ingredients i had on hand!


  1. I make red onion jam from a recipe that is a bit different than yours. Your jam looks wonderful. Congratulations on your graduation. I'm relatively new to your site and I don't often post. I did, however, want you to know that I really like the food and recipes you feature for your readers. I always enjoy the time I spend here. I hope you have a great day. Blessings...Mary

  2. Anna, you asked about the recipe I use. I actually have two of them that you can link to. Here they are.

  3. Whoa. I'm not remotely hungry and yet my mouth is watering. What have you done to me?! I must try this! :-)

  4. Congratulations! This looks spectacular...I can only imagine the potential uses for this jam. ALSO, I adore what I * believe * are Anthropologie plates you've served it on.

  5. try it, erin!! :D

    and bev, thanks! yes it is from anthro. so much love for that store!!